Sweet Potato Souffle

8 servings Prep: 15 m Cook: 30 m Total: 45 m Beginner
5.0/5 (3)
Sweet Potato Souffle
Great tasting, fast and easy side dish! La Pai La Patate!! Sweet potatoes are cooked, mashed, and mixed with butter, sugar, and vanilla, then topped with a crunchy brown sugar pecan streusel. You can substitute pumpkin for sweet potatoes and make a great dessert!

Ingredients

8 servings
  • 3 cups sweet potatoes, cooked and mashed
  • 1 1/2 cup sugar
  • 1 tsp salt
  • 2 tsp vanilla
  • 1 1/2 stick melted margarine or butter
  • 1/2 cup evaporated milk
  • 1 1/2 cup flour
  • 1 1/2 cup brown sugar
  • 1 1/2 stick margarine, softened
  • 1 cup chopped nuts (pecans)

Step-by-Step Instructions

  1. Preheat oven to 350°F.
  2. Combine the first 6 ingredients (sweet potatoes, sugar, salt, vanilla, melted margarine, and evaporated milk). Mix well until smooth.
  3. Spoon into a greased 2 quart baking dish.
  4. Mix the remaining ingredients (flour, brown sugar, softened margarine, and chopped nuts) together to form a crumbly topping.
  5. Add topping evenly over potatoes and bake at 350°F for 30 minutes until the topping is golden brown and the casserole is heated through.

Common Problems and Solutions

Q: Can I make this ahead of time?

A: Yes! Prepare the sweet potato mixture and refrigerate in the baking dish (covered) up to 1 day ahead. Add the topping just before baking, and you may need to add 5-10 minutes to the baking time if starting from cold.

Q: Why is my topping not getting crispy?

A: Make sure the margarine for the topping is softened (not melted), which helps create a crumbly streusel texture. Also, don't pack the topping down—sprinkle it evenly and loosely over the sweet potatoes.

Tips and Techniques

For the smoothest texture, use a potato masher or hand mixer to mash the cooked sweet potatoes while they’re still warm. If you want a dessert version, substitute canned pumpkin for the sweet potatoes and add 1/2 teaspoon of cinnamon and nutmeg to the mixture.

Ingredient Substitutions

  • sweet potatoes: canned pumpkin puree
  • evaporated milk: half-and-half or heavy cream
  • margarine: butter
  • pecans: walnuts or leave out for nut-free

Equipment Needed

  • 2-quart baking dish
  • Mixing bowls
  • Potato masher or hand mixer
  • Measuring cups and spoons

Historical Context

While called a ‘soufflé,’ this dish is really more of a sweet potato casserole—a Southern holiday staple that’s been gracing Louisiana tables for generations. The French name reflects Louisiana’s heritage, even though this is a baked casserole rather than a traditional French soufflé.